There's Lovin' in the oven ^_^ Profile - (13043949)

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There's Lovin' in the oven ^_^

There's Lovin' in the oven ^_^
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Member Since: Nov. 2008
Cooking Level: Intermediate
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Recipe Reviews 12 reviews
White Chocolate Raspberry Cheesecake
This is an amazing cheesecake :D After reading the reviews & the Cheesecake Tips article on this site I made a few minor changes. I used 2C of graham crumbs (couldn't find chocolate) with 2/3C melted butter & 1/3C sugar. I packed it into the bottom of a 10' springform pan & wrapped the bottom of the pan in tinfoil to make sure the crust wouldn't get soggy sitting in the waterbath. Looking at pics I was a little concerned that the raspberry topping would be too runny & sink into the cake so I made my sauce with 1+1/4C blueberries, 3Tblsp sugar, 3Tblsp Cornstarch, 1/3C water & 2Tblsp lemon Juice. I crushed the berries with a potato masher in the pot & boiled it for 10mins then drained it through a metal sifter. The white chocolate flavour seemed pretty mild based on the reviews so I increased it to 3C white chocolate melting wafers which I microwaved with the cream. I didn't want the fruit to sink too far into the cake so I poured all the batter over the crust & spooned small amounts of the blueberry topping on top and swirled it with a butter knife, adding more sauce as I went along. I put it in a waterbath and baked it for 50mins (my oven runs hot) then I turned off the oven and let it sit in there w/the door cracked for about 35 minutes then I covered it w/saran wrap, put it in the fridge & went to bed. The next day when I served it it was absolutely beautiful :) It tasted very rich so next time I might make it with 2 or 2+1/2C white chocolate. Will definetly make again :)

4 users found this review helpful
Reviewed On: Sep. 5, 2013
Best Brownies
This is my new brownie recipe! These were so good the whole pan was gone in a day :) I like a fudge-type brownie so I made a few alterations: I doubled the recipe (they never last in my house otherwise :P) Although I only increased the sugar by 1/2Cup and left the eggs at 2. I poured it all into a greased 9x9 pan and let it cook for about 42 mins, until the tester was almost totally clean. I was worried they were still a little under-done when I first cut into them (they were still warm, I couldn't resist) but once I let them cool in the fridge a bit they were PERFECT! I loved their crunchy top and dense chewiness, they were just like a brownie should be :) I didn't make the icing and I wouldn't recomend they be stored overnight in the fridge - at least not if they're going to move quickly. They got super-firm inside and the top/sides was hard to bit through - so I say keep them on the counter if they're all going to be gone by tomorow anyway :) Great, super great, mega-great! As long as there is chocolate in the world I will make these!

0 users found this review helpful
Reviewed On: May 26, 2010
Best Bourbon Chicken
Substituted Grand Marnier for Southern Comfort and replaced the second amount of juice for broth - used it as a marninade for Ribs, SO TASTY! I'll definetly use it again :)

5 users found this review helpful
Reviewed On: Feb. 17, 2010

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